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« Sicilian stuffed peppers | Main | Caramelised mushroom tarts »

May 27, 2004



Ahh, that jam sounds lovely. I make my own jam--that is, I used to do it regularly. It really is a wonderful thing to open a jar of jam that you made with your own little hands.



A quick question...just what is preserving sugar? Is it different from the plain old white cane sugar typically found at US grocery stores?

Thanks! The recipe sounds lovely.


hi christine, preserving sugar usually contains pectin, a chemical which helps to make liquid firm when making jam. (Positive) side effects are that the jam will need less time to set, so the fruit retains its colour better, stays in shape for longer and the jam has a lovely shine to it when it's done. No problem to just go with regular sugar, though!
One of the brands selling this kind of sugar say that "the large sugar crystals dissolve slowly and do not settle in the bottom of the pan, reducing the risk of burning and the need for stirring and skimming. (...) Preserving Sugar also produces less froth and, as a result, a clearer preserve."
You can also try adding some pectin (which you can buy in sachets here) when you cook your jam.

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